If you’re looking for a moist pound cake recipe that never fails, this Classic Blueberry Sour Cream Pound Cake is the one to try. It’s rich, tender, and bursting with juicy blueberries in every bite. The sour cream adds incredible moisture and a slight tang that balances the sweetness, while the buttery base gives it that classic pound cake texture we all love.
Whether you’re serving it at brunch, taking it to a potluck, or enjoying it with your morning coffee, this easy Bundt cake recipe is a true crowd-pleaser. Plus, it works beautifully with either fresh or frozen blueberries, making it a reliable year-round dessert.
Ingredients You’ll Need
Here’s what goes into this classic blueberry dessert:
- 2 sticks (1 cup) unsalted butter, room temperature – for rich flavor and structure
- 2 1/2 cups all-purpose flour – the base of the cake
- 1/2 teaspoon baking soda – gives just the right lift
- 1/4 teaspoon salt – balances the sweetness
- 1 cup sour cream (full-fat) – keeps the cake moist and tender
- 1 1/2 cups sugar – adds sweetness and helps with texture
- 3 large eggs – bind everything together
- 1 teaspoon vanilla extract – adds warmth and flavor
- 1 cup blueberries (fresh or frozen; if frozen, do not thaw) – juicy bursts of flavor
- 1 tablespoon flour (for tossing blueberries) – prevents berries from sinking
Step-by-Step Instructions
Follow these steps for the perfect pound cake:
Step 1: Prep the Pan
Preheat your oven to 325°F (160°C). Grease and flour a Bundt or tube pan to prevent sticking. A light dusting of flour after greasing ensures a smooth release.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
Using a stand mixer or hand mixer, beat the butter and sugar for about 5 minutes until pale and fluffy. This step is key for creating a light texture.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla extract.
Step 5: Alternate Wet and Dry Ingredients
Add the flour mixture in three parts, alternating with the sour cream in two parts. Always begin and end with flour. Mix just until smooth — avoid overmixing, which can make the cake dense.
Step 6: Prepare the Blueberries
Toss the blueberries with 1 tablespoon of flour. This helps keep them suspended in the batter instead of sinking. Gently fold them into the batter.
Step 7: Fill the Pan
Pour the batter into your prepared pan and smooth the top.
Step 8: Bake
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, cover with foil during the last 15 minutes.
Step 9: Cool and Serve
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Slice and enjoy!
Baking Tips and Variations
- Fresh or frozen blueberries: Both work well. If using frozen, do not thaw before adding to the batter.
- Glaze option: Drizzle with a simple lemon glaze (powdered sugar + lemon juice) for extra flavor.
- Pan variations: You can bake this in two loaf pans instead of a Bundt pan; just adjust the baking time to 50–55 minutes.
- Extra flavor: Add a teaspoon of lemon zest to the batter for a fresh twist.
Storage and Serving Suggestions
- Room temperature: Wrap tightly and keep on the counter for up to 3 days.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature before serving.
This cake pairs beautifully with a dollop of whipped cream, a scoop of vanilla ice cream, or alongside fresh fruit. For another classic dessert pairing, try it with my [Homemade Vanilla Custard] recipe.
FAQs
1. Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt works well as a substitute. It will give a slightly tangier flavor but still keeps the cake moist.
2. How do I keep blueberries from sinking?
Tossing them with a tablespoon of flour before folding them into the batter helps keep them evenly distributed.
3. Can I freeze this pound cake?
Absolutely! Wrap the whole cake or individual slices in plastic wrap and store in an airtight container for up to 3 months.
4. Can I make this without a Bundt pan?
Yes, you can use two loaf pans or even a 9×13-inch baking dish. Just adjust the baking time and keep an eye on doneness.
This Classic Blueberry Sour Cream Pound Cake is the perfect mix of rich, buttery flavor and moist, tender texture. The blueberries add a burst of freshness that makes every slice irresistible. Whether you enjoy it plain, glazed, or with a scoop of ice cream, it’s a dessert you’ll want to bake again and again.
If you’re looking for an easy Bundt cake recipe that always impresses, this one is it. Give it a try, and don’t be surprised if it becomes your new go-to blueberry dessert.